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Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins for Guilt-Free Snacking

These Crispy Parmesan Zucchini Muffins are a delicious way to incorporate veggies into your snacks while satisfying savory cravings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 medium Zucchinis Squeezing out moisture prevents sogginess.
  • to taste Salt Adjust according to your taste.
  • 1 cup All-purpose Flour Gluten-free flour can be a substitute.
  • 1 teaspoon Baking Powder Freshness is key.
  • ½ teaspoon Baking Soda Helps muffins rise beautifully.
  • 1 teaspoon Garlic Powder Adds savory depth.
  • ½ teaspoon Onion Powder Feel free to use fresh alternatives.
  • to taste Black Pepper Adds mild heat.
  • ½ cup Parmesan Cheese Rich, nutty flavor.
  • ½ cup Mozzarella Cheese Adds creaminess.
  • 2 Eggs Essential for binding.
  • ½ cup Milk Non-dairy alternatives work well.
  • ¼ cup Olive Oil Brings moisture and richness.
  • 2 tablespoons Fresh Parsley Optional, for extra flavor.
  • to taste Breadcrumbs Panko recommended for crunch.

Equipment

  • Muffin tin
  • Mixing bowls
  • box grater
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Prepare a muffin tin by greasing it or lining it with muffin cups.
  2. Wash and grate the zucchinis. Squeeze out moisture using a clean kitchen towel.
  3. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, and black pepper.
  4. In a separate bowl, whisk eggs until frothy. Add milk and olive oil, along with parsley if using.
  5. Pour the wet ingredients into the dry mixture, folding together gently until just combined.
  6. Fold in the grated zucchini, Parmesan cheese, and mozzarella cheese until just combined.
  7. Fill the muffin cups about three-quarters full with the batter. Sprinkle breadcrumbs on top.
  8. Bake for 20-25 minutes until muffins are golden brown and a toothpick comes out clean.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Make sure to squeeze out all excess moisture from the zucchini to achieve the right texture. Avoid overmixing the batter for light and fluffy muffins.

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